Making macaroni and cheese from scratch is almost as easy as the boxed stuff. In fact, I had a reader tell me that she and her husband decided to race against each other – one making homemade mac and cheese and the other making it out of a box – and it took them the same amount of time! And as an added bonus the homemade version tastes SO MUCH better (at least in my opinion). To be honest, I can’t even hardly eat the boxed stuff anymore because the taste of the powdered cheese just doesn’t cut it for me like it did in the old days.
I’ve shared a mac and cheese recipe on the blog before, but recently discovered a different way to make it (below). One night I was actually making Fettuccine Alfredo as a side dish, but I didn’t have any fettuccine on hand so I used macaroni noodles instead. My younger daughter said “Oh mommy, thank you for making macaroni and cheese.” (one of her favorites), and I said “Well, this isn’t exactly ‘macaroni’ babe.” But that gave me an idea. Instead of starting with a roux (butter and flour) to make macaroni maybe I could alter my Alfredo recipe and use less cream and lots more cheese for a new, creamy version of macaroni and cheese. And voila! Here you have it below…
- 1 ½ cups dry whole-wheat macaroni/elbow noodles, cooked according to package directions
- 2 tablespoons butter
- ⅓ cup + 1 tablespoon heavy cream, divided
- 1 ¼ cups freshly grated cheese (mild cheddar, sharp cheddar, Monterey Jack or even better – a combination of different cheeses is highly recommended including a little Parmesan cheese if you have it)
- ¼ teaspoon salt
- Pepper, to taste (this dish is great with pepper on top)
- In the pot you used to boil the noodles, melt the butter over medium-low heat. Stir in the ⅓ cup of cream until well combined.
- Turn the heat down to low and add the noodles, cheese, salt and pepper and cook while stirring until the the cheese melts. Stir in the last tablespoon of cream at the end. Season with black pepper and serve immediately.
This was really yummy! I had some pasta already prepared that I needed to use so I think this took me 10 minutes start to finish! I used only 1 cup of cheese- about 1/2 sharp cheddar and 1/2 parmesan. I added some chopped spinach and also red chili pepper for a little kick. If I’d had broccoli I would have used that as well. Next time I think I’ll also add garlic. Far better than anything from a box!
[...] Taking a night off from meat and giving Mac and Cheese another go. It was dreadful the last time, but I found a new recipe that gives me hope. I also [...]
I posted earlier saying I wouldn’t make it again because I felt it had too much fat. I found another recipe on this site which doesn’t use as much cheese or heavy cream. http://www.100daysofrealfood.com/2010/12/31/recipe-whole-wheat-macaroni-and-cheese/ I look forward to trying that version.
[...] quicker to make during the summer. After searching and making some bad batches I came across this recipe of another Mom who was on the path to feeding her family right. I’m going to say that, from [...]
TIP: My kids loved this so much that I increase all the ingredients respectively to use up a 2-lb block of cabot cheddar, since I shred it all at once in the food processor. It was a huge pot of sauce! Then I divided it into freezer bags and froze them. That way, when they want mac and cheese (even for lunch) I thaw the sauce in hot water while the noodles cook. Drain the noodles, cut the corner of the bag and squeeze the sauce right into the pot, stir, add the splash of heavy cream (ESSENTIAL!) and serve – VOILA – as simple as Velveeta Shells!!! Makes life just a little simpler!! They also like a package of tuna mixed in!!
Never thought of doing that but now I’m going to try it. Thanks for the idea.
Amazing tip!
Thank you!!
I MADE THIS TONIGHT WITH VEGGIE PASTA ADDED THE PROSCIUTTO AND OMG ITS WAS SOOO GOOD!! ALONG SIDE GRILLED EGGPLANT YUM!! THANKS FOR ANOTHER GREAT RECIPE!
[...] Tuesday: whole wheat mac n cheese [...]
Loved this but found no reason to shred the cheese- just cut it in cubes. Also used light butter and 2% milk. Threw in some fresh organic baby spinach for some green…Yum!
Awesome tip! cut the cheese instead of grating.
What did I do wrong with this? It tasted delicious (to me…my kids both took one bite and refused more). I think the main issue they had was the stringiness of the cheese. When I put the cheese into the milk/butter mixture, it turned into one semi-melted giant stringy cheese blob. It took turning up the heat and basically “cutting in” the cheese ball with the pasta. Once I had it as mixed in as it was going to get, the stringiness was still crazy!
I had the same issue tonight. It tasted good but I was worried my 3 year old would chock on the cheese. From now on I will stick to the other recipe with the roux…that one turned out great!
Hello. Here the earlier version of the recipe that includes a slightly different roux: https://www.100daysofrealfood.com/2010/12/31/recipe-whole-wheat-macaroni-and-cheese/. ~Amy
Any idea how to make it dairy free? I could probably try goat cheese? Also, was looking for the recipe where you have peas and carrots mixed in
Hi Becky. We have not attempted to make this dairy free. Let us know if you have success. I think you are talking about this post: http://www.100daysofrealfood.com/2012/04/10/real-food-tips-4-super-quick-wholesome-dinners/ for addition of veggies, but they could certainly be added just the same to the homemade version…no new recipe needed.
~Amy
This was so delicious!
I do love mac n cheese, but I like it to stay creamy (straight from the pot onto the table) as I really dont like thickened sauce.
This recipe did the trick! We had it with your over yummy tomato bisque soup and salad.
Thank you!
Christy
I don’t know what I did wrong, but I needed more heavy cream – and it still didn’t stay creamy. It was good and the kids didn’t complain that it wasn’t box mac and cheese – so overall – it was a win!!! But, I actually thought it was too cheesy (oh my, I must have a fever)!
This was a hit with my super picky 8 YO. Made it on Saturday and she requested it again tonight! Finally I can move away from the box. I made the granola bars too & LOVE them!
This was so delicious!!! I didn’t have any elbow macaroni so I used penne, still amazing. Sooooo easy! I loved that it only uses one pot. Not much clean up!
What brand of heavy cream do you use? I have been using Horizon which has carrageenan in it. Which is bad for you right?
Hi Sara. This is a very useful link: http://www.cornucopia.org/shopping-guide-to-avoiding-organic-foods-with-carrageenan/. It can help you locate a brand you might have access to. ~Amy
I love this recipe and make it all of the time. I usually cut back on the cream and butter to make it a tad lighter. I actually am using your recipe on my dinner meal plan this week- I link to your recipe on my blog. Anyway, I think it’s great that you are raising awareness regarding processed foods. Our blog supports your efforts. We strive to raise a similar awareness regarding organic infant formula, and other health issues related to babies. Check it out if you get a chance…
-Elleigh
http://www.littleworldorganics.com
[...] Tuesday- Creamy Whole Wheat Mac & Cheese with Vegetables [...]
This was awesome! My toddler loved my mom’s baked mac n cheese which I’m pretty sure uses Velveeta (yuck!). This was perfect! And I really don’t mind that it used such heavy ingredients. It’s hard to get my toddler to slow down long enough to eat so he needs calorie dense, whole foods. Thanks!!
My husband and I love this recipe! We use a mixture of sharp cheddar and Dubliner cheese and add garlic pepper for a more adult taste. It’s delicious!
[…] Macaroni and cheese: My favorite addition to this great recipe is pureed, steamed, cauliflower. […]
Thank you!! I’ve tried so many different homemade Mac and cheese recipes and my boys NEVER liked them! I served this tonight and it was a huge hit. Finally, a win for Mom in the mac and cheese department !